Mom's Turkey Soup ----------------- 8 cups de-fatted turkey stock made from bones or no salt canned chicken broth 1 large can diced fire roasted tomatoes 2 bags frozen mixed vegetables 3 – 5 stalks celery chopped 1 each red, yellow and green bell pepper chopped 1 onion chopped 4 cloves garlic chopped 3 cups roughly chopped cooked turkey Seasoning to taste: ancho chili powder (about 1.5 tbsp.) cumin, chili powder (about 2 tsp) herbs (thyme, oregano, etc.) chopped fresh parsley, salt & pepper 1 tbsp. olive oil Optional -------- Potatoes (diced) Cooked rice (add when reheating individual portions) Beans (navy, pinto, black, etc.) Black beans work very well - Sauté in a skillet with olive oil the onion, bell peppers and celery (about 3 minutes) - Add garlic and sauté another 2 minutes or so - Add herbs, a little salt and pepper and chili powders and sauté another 2 minutes or so, stirring so chili doesn’t burn - Remove from heat and stir in tomatoes and parsley - In a large pot, heat stock then stir in the mixed vegetables, chopped turkey and the contents of the skillet - Cook for an hour or two on low heat, uncovered - Cool in water bath, then chill in refrigerator - Skim any fat, taste for seasoning - At this point you can add more vegetables, beans, etc. if you want the soup thicker - Heat through, then pack in individual serving containers and refrigerate - Will keep 3-4 days refrigerated or 6 months frozen at zero Variations ---------- - Add chopped cabbage, kale, any fresh veggies on hand such as zucchini, squash, carrots, or green beans. Do not use broccoli. - Substitute chicken for turkey. - To make it vegetarian, use vegetable stock and add beans for protein. - Alter seasoning by using various herbs, etc. to taste Nutritional Information per 16 Oz. serving (approximate - this varies depending on what you use) Calories: 156 Fat: 4g Sat Fat: .5g Carbohydrates: 17g Sugars: 5g Fiber: 18g Protein: 19g